The Open Bar Experience Podcast

Update: I recorded on March 17th but given developments in Texas pertaining to COVID-19 and delivery of alcohol I had to make some adjustments.

Normally you don’t have a pandemic at your doorstep, what do you do when it knocks?!

Welcome back to The Open Bar Experience! I was in a hiatus that had a lot to do with opening and running of a sustainable bar program in the Downtown Houston District.

Next time… BAR5 was a unique experience. Tons of long hours, many tasting glasses later, and some beautiful 65-degree weather.

Lockwood STN

Highway Vodka

BAR5

I finally had the timing right to sit and chat with Chef Ben McPerson. He shares his plans for BOH and how he’s planning on keeping a menu that changes while staying grounded.

Having the chance to work with many talented chefs is a treat I relish in. As one of the three bars at Bravery Chef Hall, I have the opportunity to collaborate with five chef-driven concepts.

Currently, I’m working with Master Chef winner Christine Ha to develop a cocktail for her menu. I find it fascinating to get to know other people’s palates specially chefs.

Come by Lockwood Stn and enjoy a cocktail whether it’s a classic, one of my creations or a collaboration with a chef.

What is cachaca? You probably haven’t thought or heard the word cachaca or caipirinha since the last World Cup in Brazil. However, the spirit of Brazil has lingered for some who discovered it then and found they had a taste for it.

Putting together a new menu is always a process of discovery. In the current menu at Lockwood STN I go with a bit of summer with a hint of fall.

Shaping your business is a process of self-discovery and growth. A bar is such a communal space that personalizing is a matter a lot of DIY. It is a steady rise of moments that build and crumble into fulfilment.

Chris Morris is a Houston bartender with a lot of curiosity and a flair for storytelling.

We talked about some bartenders instinct to take ideas to the outer limit and back.

Having a small menu has its advantages.

Housing an incubator space demands that you’d be unique.

Your dreams, your concept, your chance…

Owning a bar or restaurant is an extremely busy schedule. Bravery Chef Hall has been open for only two weeks yet it feels like a year. The long hours and the demanding need to do it better have everyone at the hall in a zone.

The second week of Bravery Chef Hall and a big thank you to all of our guests and downtown residents!

Linda Salinas talks about Genever.